Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
8 servings

Finalist, Starters and Beverages

I created this recipe for my sister-in-law's baby shower (we used ginger ale instead of prosecco for the mom-to-be). For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind. —Karen Coyne, Hagerstown, Md.

How to Make It

Step 1

To prepare sugar syrup, combine water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Add ginger. Remove from heat; cool. Chill 4 hours.

Step 2

Strain sugar syrup through a colander into a bowl; discard ginger. Place 1/3 cup sugar syrup in a blender; reserve remaining syrup for another use. Add rind, juice, and apricots to blender; process until smooth. Spoon 2 tablespoons apricot puree into each of 8 glasses. Top each with 1/3 cup prosecco; stir gently.

Ratings & Reviews